Well, I can't get it to rise . . . but it tastes good now. I started using only flours I know taste good (like brown rice, amaranth, sorghum, oat) and just a little bit of buckwheat. I'm still not measuring anything. And I've been adding an egg (this time I tried 2) and a little baking soda. So I can't really get it to rise at all, but it's moist and it tastes really good. So that's a major improvement. I'm using about a cup of kefir each time, too. I'm still brainstorming ways to make it rise, and then it will be perfect (and gluten and added yeast free), or as close as gluten-free can get.